Fall is a prime time for soups. The weather is getting chilly, and there is even talk of snow in the forecast for this weekend. I like to have a batch of soup on hand, especially with all the root vegetables in season. My summer vegetable share is over but I have signed up for a different one for the fall. The baskets are much smaller but I get it every week, instead of bi-weekly. I also love that they give something home made each week. So far I have gotten frozen strawberry compote, pumpkin butter, a little kit with directions with ingredients for making homemade bruschetta..etc. it's super cute!
As much as I love soup, sometimes it is nice to have a little something to go with it. These cheddar crisps are delicious. I got the inspiration from Salt and Serenity. I had seen Parmesan crisps in the store and they are super expensive. At that price I would have expected these to be really hard to make, but was pleasantly surprised as to how quick they were. I made these as part of my dad's birthday dinner. Because my dad is recovering from knee surgery, we made a nice dinner at home instead of going out. My sister was visiting for the weekend, and we put together this menu:
I love making menus for home made meals. It makes it feel that much more like a special occasion.
Anyway, back to the crisps
- cheddar cheese, grated- about 1/3 to 1/2 cup depending how many you want to make
- herbs- I used thyme, cayenne, paprika and black pepper
- Preheat oven to 350F
- Grate cheddar and mix in herbs
- using a 2Tablespoon measuring spoon, spread into very thin circles on a parchment paper covered baking sheet. Spread with fingers to ensure it is thin
- Bake until golden brown, 13-15 minutes
- Remove from oven and dab with paper towel to remove excess oil. Let cool. They will harden as they cool.